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Freshly harvested cacao beans are extracted from the cacao pod and then piled in wooden boxes, roughly 3 feet square, which are then wrapped with banana leaves. The moisture content gradually decreases, as heat from the fermentation process reaches its peak, destroying the beans' ability to germinate. During this 4-5 day period, the beans are moved twice to ensure even results. After the fermentation process, the cocoa beans still contain a lot of moisture, so we dry them further on wooden drawers under the tropical sun. Once the proper moisture content (approximately 7%) is reached, the drying process is complete. The beans turn a rich, brown color and are ready to pass through a selecting and cleaning machine. This step also serves to separate the beans by size and weight. Some beans are then broken into nibs, while the rest are ground into a fine paste. The cacao paste is formed into solid blocks for sale while the rest is designated for pressing into powder and butter.